hence why you usually cook meat from refrigerator temp and don’t wait for it to get to room temp unless you need an excuse to get out of work for a very painful few days.

If you practice basic cleanliness in the kitchen, this is much more unlikely than you’re making it out to be. I always defrost on the counter overnight and put in the fridge in the morning, and I’ve never given myself food poisoning of any sort.

There is a big difference between commercial food safety regulations and what is safe enough for individuals at home.